Reader Tracey writes:
I’d like to take [your American] biscuits to work, but don’t want to get up at the crack o’ dawn to do them. Have you ever tried making the dough the night before and cutting them, then wrapping & fridging, and baking in the a.m.?
Tracey, I have never done that but here’s no reason that wouldn’t work! Since the dough will be wet all night you’ll lose some of the baking powder’s oomph, though less than you’d think since modern baking powders are formulated such they don’t react as much when they get wet. Most of the pop is reserved for when it gets hot. (For those of you who may not remember, “double acting” baking powder is so-named because it reacts once when it gets wet and once again when it gets hot). That said you might want to look closely at the rise and if it’s less than you normally get, add a little more baking powder the next time.
At my old bakery we used to make large batches of muffin batter and keep it in buckets in the walk-in. Even though it was leavened with baking powder it held all week. We’d just portion the cold batter into muffin pans with ice cream scoops and bake it off. Easy!